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Categories:
chicken pork potatoes tomatoes whole kernel corn cream-style English peas onions chicken broth ketchup white vinegar Worcestershire sauce brown sugar salt black pepper hot sauce
Viewed: 40 - Published at: 8 years agoIngredients
- 2 lb. smoked cooked chicken
- 2 1/2 lb. smoked pork (preferably Bishops brand)
- 4 c. frozen cubed hash brown potatoes
- 3 (14 1/2 oz.) cans diced tomatoes
- 1 (14 1/2 oz.) can whole kernel corn, drained
- 1 (14 1/2 oz.) can cream-style corn
- 1 (15 1/2 oz.) pkg. English peas (frozen)
- 2 medium onions, chopped
- 1 (32 oz.) container chicken broth
- 1 (24 oz.) bottle ketchup
- 1/2 c. white vinegar
- 1/2 c. Worcestershire sauce
- 1/4 c. firmly packed brown sugar
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- 2 Tbsp. hot sauce or less if you like it milder
Method
- Shred meat or chop. Stir together meat and remaining ingredients in a 6-quart Dutch oven. Cover and simmer over low heat 2 1/2 hours, stirring occasionally.
